I really like Frank a lot. He’s not pretentious or arrogant. He tells you what he does, he explains why, but also says do what you like. He just gives great guidelines and technique to go by. I will always watch his videos.

@CourtyardPigeon

6 ай бұрын

Not pretentious, or arrogant? The title of the video is literally "The Best Thanksgiving Stuffing You'll Ever Make"..................that is a bit arrogant

@asign5515

6 ай бұрын

@@CourtyardPigeondo you think professional chef Frank Proto titled this youtube video?

@monstermaniac49

6 ай бұрын

@@CourtyardPigeon are you kidding me? Lol He probably isn’t the person making the title for the video. The pages that post these videos want you to click on it. I think making this the title intrigues people, no? What would you prefer them to title it? “The Worst Stuffing Ever” ?? That was a really stupid comment. Lol

It brings a tear to my eye reading all the comments about people who love stuffing. You all are my people. 🙌

Anything with Frank I watch, I know I'll learn something new.

@suziequzie

7 ай бұрын

I want to make this stuffing. I hope my sister likes sausage

@hilariohernandez

6 ай бұрын

New thing I learned : fond.

Fantastic stuffing tutorial. Southerner here, it's always cornbread stuffing. I use Jimmy Dean sausage, it isn't a super fatty sausage. I use fresh sage and dried sage and poultry seasoning. Celery is a must. I also dot the top with butter before baking. I. Love. Stuffing. 😆

@darinovre1442

7 ай бұрын

PEOPLE

@michellebowen1194

7 ай бұрын

​@@darinovre1442WHAT

@EvanLay

7 ай бұрын

My husband sent me a link to this and my response was “that doesn’t look like cornbread”.

@celticluvr

7 ай бұрын

Stares at you in Southern Suspicion.... It is Dressing in the South. Stuffing is a Northern word

@deniseheins2133

7 ай бұрын

@@celticluvr - LOL. Of course, growing up it was dressing. I am citified now, LOL.

I can eat the stuffing by itself. That's a whole meal for me. Delicious!

@R8RsYF

6 ай бұрын

Yes!!

Drooling. What a gorgeous meal! Anything with Frank, I've noticed I'm hitting the like button before I even watch the video.

Come on Frank. You were supposed to start by growing wheat, grinding it into flower, and making your own bread.

@carmenneumann9479

7 ай бұрын

He was busy churning the butter

@colleengallo4831

7 ай бұрын

*flour. I don’t want bread made out of lilacs and marigolds

@davidk2158

7 ай бұрын

We expect more Frank!!!!!😢

@HarryPalmer-P.I.

7 ай бұрын

Cutting corners

@eileen4175

6 ай бұрын

I know! wrf is he doing??

A note for non-Americans. If you try to dry your bread at 250°C it will burn (as one of the commenters below has discovered). As is the way in USA, this recipe is using Fahrenheit. 250°F is about 120°C.

Always thought stuffing/dressing was the best part of the roast dinners! Still do. Glad to see it getting the love it deserves. I'd be happy just having half the plate being stuffing and the rest a small portion of the rest.

@R8RsYF

6 ай бұрын

Same. That's pretty much my plate.

I LOVE stuffing, it's the best part of Thanksgiving.

This looks incredible, and I like every step he has taken to kick up the flavour at each turn. I am going to make this over the holidays!

Whats the measurements for this Recipe? Like how much stock and such

Best stuffing ever! Thanks for making this Thanksgiving so perfect!

my grandparents have been using this recipe for over 70 years, passed it down to my my father, and down to me. It has always been regarded by anyone who's tried it as "The best" stuffing they've ever had. their are only a few subtle differences between our two recipes, yours being a bay leaf, and dried sourdough bread. So, this solidifies my stance that my grandparents have "the best" stuffing recipe.

I make it just like you. I always feel a little guilty for adding all that butter, rather more stock to get it moist. But you reinforced my belief that all that butter is best. I feel so much better! Thank you.

I wish I loved anything in life as much as Frank loves butter.

Words cannot describe how much I love Frank videos on this channel.

Thanks Chef. Definitely making your recipe for Thanksgiving this year.

Can we get an ingredients list? I wanna make this and want to know how much to get

@starrstylist7441

6 ай бұрын

That's what I'm saying haha Not sure why people don't add it to their videos :(

@Engineer_Heathen

6 ай бұрын

​@@starrstylist7441because they want you to go to their website.

@CaptainFabulous84

6 ай бұрын

@@starrstylist7441 Because they want you to pay to access the recipes on the website or app.

@user-tu3bj8qt4p

6 ай бұрын

They want you to $subscribe :(

@brianwhitten6231

6 ай бұрын

YES PLEASE!!!

Awesome video Frank. You're so adorable. I really enjoy watching your videos. So very informative.

Thank you for demonstrating how to cook the stuffing 🙏

My mom discovered that stuffing a pie pumpkin is the best way to keep it perfectly moist, not too wet and not too dry. Plus it comes out tasting like pumpkin! (She also adds sausage (like int he video), fresh cranberries, and walnuts. YUM!)

Love the Frank videos. It would be super helpful if y’all included that grocery list for the dish in the description. 😊😊

Great video! Did you guys ever do a video about selecting quality pots and pans? And what one should have in their kitchen?

I'm so happy you kept the crust on. I don't know why people take it off. I think it's wonderful! Thanks! This is a great recipe. Happy thanksgiving!

You are a great teacher! Can’t wait to make! Bread toast g now. I usually go traditional thick, Texas toast with the bread.

Lovely, common sense cooking and nice portion sizes 😋💖yum

Stuffing is the BEST! Great recipe! Pretty much the same as mine except I add diced apples which everyone seems to like.

EXCELLENT!! THANK YOU!!

Last thanksgiving I made your mashed potatoes, this year I'm making your stuffing. I bet it'll knock my socks off.

Definitely making this

Yum! This does look like great stuffing!

Your stuffing is by far the best!! So far I have made it three times and each has been a super hit!! I owe all the credit to you because I used your recipe on the last bit!! Thank you so much!! I will be making it for Christmas again! 🙏💐

@alexandrosfavros3338

5 ай бұрын

I will be making it this xmas. Do you know how much chicken stock he put in because he said put half in but half of what. Thank you.

Nice Job! He's a True Chef.

Will be making this today

❤ Thank You!! Looks yummie...😊

Those crunchy bits are the best.

I started making my stuffing with sausage about 10 years ago, then I started getting even fancier, now I'll usually cook up some mushrooms and apples as well. Heck, sometimes I will make the stuffing and just have that as a meal instead of the turkey. My wife got a little tired of it when I was doing that weekly, tho.

@lisamccartney7573

7 ай бұрын

Yes to mushrooms and apples. I also like carrots slices.

@susanolson3611

6 ай бұрын

Add some toasted pecans and you will have perfection!

That looks absolutely delicious.

I made a sausage and cornbread stuffing this year and it was a hit. Will be taking it to the next level in 2024 by using the fresh toasted baguette instead of the cornbread stuffing in a bag. And like the idea of cooking it a little hotter like Frank did. Did mine at 350 and it could have been a little more done. Great video

Frank is awesome!

Can this be prepared the day before serving? This looks amazing! Thank you

Great teacher!!

love Frank

For those of us who are paying members, can we get the link to this on the website? I see several stuffing recipes and the "sausage and herb stuffing" recipe is similar, but not exactly the same as what's being done here.

A few eggs makes it luxurious. Beaten well and tempered, of course.

Fact check, true. I was skeptical as my previous dressing preps were much more involved. But the universal take at the table was this was the best dressing I ever made. I never thought to use baguettes but now that I have, I am never using anything else. Crispy, light but not soggy and still ready for gravy. The key is having a baking dish shallow enough for the edges to get some browning while the middle just is firm. Obviously the oven temp matters and I'd say 350 for 30 min is the baseline, which of course you will have to juggle as the rest of the meal comes together. Just dont rule having to stick it under the broiler for a couple of minutes to finish. Finally, I really suggest using a hot breakfast sausage as the kick really contrasts with smashed potatoes loaded with butter, cream, sour cream, roasted garlic etc.

I love Frank Proto

fist time looking for stuffing recipe. This is the first i found.. seek no more, i’m making it❤❤

No egg? I thought you had to put a beaten egg or two into stuffing.

I'm so glad I found this. Question: Can I made ahead and freeze till the day I bake it?

Ohhh, that is the perfect Thanksgiving plate!

Oh yeah STUFFINGGGGG ❤

Adorei o vídeo 🎉

Book marking this for december.

I am so glad Frank is doing these videos instead of the other ones where they swap out the ingredients. Hated those because I wanted to see what a real chef does, not some amateur Epicurious queen or alternative strange twists on traditional style recipes.

Uncle Frank is the best ❤

Love the recipe

I need measurements for this recipe please, I've never made homemade stuffing and I want it to come out perfect.

That does look awesome

DELICIOUS ! soo easy too!!

Seriously yum Frank

Frank must own a butter business.

“And yes…it IS a lot of butter. But that butter’s gonna soak into that bread and make it delicious!”😂

I make his pancakes too, they are awesome!

Wow, that's the way I make it although I'll cheat and used the bagged "bread"..

Top demais ❤

Your recipe is great, I'd make it for my thanksgiving dinner, if I still cooked. my daughter is in charge of cooking now. I'll see it I can get her to use yours.

how far in advance can I make it? Can I mix and prep in advance and bake on day we're eating or bake in advance and reheat? Great video.

I love American stuffing. One of the few American foods I like.

Oh my gosh, I call it dressing but I love it too

As somebody who has always loathed stuffing... I'm actually excited to try this recipe, see if it can change my mind

@ohger1

6 ай бұрын

I can't wait until next Friday to read your comment!

@POGpopipo

6 ай бұрын

How was it?

Go Frank!

I love putting poultry seasoning in mine.

Is this on the app yet? Where can I find it :)

Thank you.

Adorei o vídeo

Centrifuge tests prove that stuffing is a better vehicle for gravy.

I SEE FRANK I CLICK SIMPLE AS

This is similar to what I do - I add an egg to it though, I did not do the major butter addition - I think I'll add that.

this looks nice

I love stuffing

All the carbs, can’t wait.

I agree its neither here nor there when it comes to putting the stuffing in the turkey, but one point I will argue that agrees with you is that the aromatics (lemon, onion, bundles of herbs) you can shove up the turkey instead of stuffing makes the start of an AMAZING gravy. There's no way that dressing isn't going to be delicious outside the bird.

Our version of dressing includes no sausage, and a copious amount of rubbed sage. I mix it all together in a large pot, rather than a bowl, so I won't spill all over. :-)

Top!!!

Bell’s Seasoning is what our family uses. We follow the recipe on the back of the box. That’s the smell of Thanksgiving!

🎶If you love Frank and you know it clap your hands! 👏 , 👏 !!

I really dont like stuffing since usually ive had the one that has apple, raisins, etc. But this one looks amazing for me, def will do it next time! Obligatory I love Frank videos, too!

For everyone complaining about calling it "stuffing": you can put this in a bird cavity if you want; no one's stopping you.

@ohger1

6 ай бұрын

If people could be paid for picking nits, some people would be billionaires..

Where can I find the recipe? I downloaded the Epicurious app but cannot find it. Thank you!

I add sliced apples and beaten eggs to mine! 😋

We put apples in our stuffing, I like the sweetness it adds a lot 🥰

If I could only have 1 dish on Thanksgiving it would be stuffing, specifically Southern Cornbread Dressin’. 😋

Adorei

This is essentially how grandma taught me. Two primary differences (probably with no discernable difference in the final product): First, she cooked the sausage and onions as you did, but the celery she boiled in the stock. Second she'd hold back some of the butter and generously grease the dish with it. That layer of butter around the edge of the dish really helps to get some nice crispness on the bottom and edges.

So frustrating that you can’t find the recipes to the videos. I checked website too.

Stuffing, the combination of the four Earth elements. Fire, water, sky, and crumbs.

Does anyone know where to find the amounts??

Where can I find this recipe on the Epicurious app?